Even expatriate New Yorkers have been known to prefer Montréal's light, crispy, and slightly sweet bagel to its heavier Manhattan cousin. (The secret? The dough is boiled in honey-sweetened water before baking in a wood-burning oven.) With coffee and smoked salmon, these bagels make a great breakfast, or a snack at any time of the day. The wood-fired brick ovens at the original location—at 263 rue St-Viateur Ouest, in Mile End—have been operating since 1957. Keep in mind that although that location is open 24/7, it just serves bagels to go; there are no tables for dining in.